Untitled-9 101/05/2026 17:29MAY 2026 / CATERINGINSIGHT.COM / 3 In this issue 24 22 Specials Data in action 18 MKN talks through its Connected Kitchen platform and reveals how dealers can benefit Dream design 22 Caltel delivers a bold, open-format kitchen with minimal downtime for Michelin-listed client Back with a bang 24 Lockhart’s Catering Innovation Show is returning to London with even bigger ambitions in 2026 May 2026 cateringinsight.com • Issue 172 In this issue 18 03-04_CONTENTS_MAY_13880659.indd 329/04/2026 02:21In this issue 4 / CATERINGINSIGHT.COM / MAY 2026 “The platform we’ve built has outgrown the name” Impact Loop explains rationale behind rebrand Page 16 28 Regulars Headlines 10 Director role for ScoMac national sales manager Company focus 14 Storer Refrigeration & Catering’s golden moment Analysis 16 Shake-up planned for school kitchen sector Report 33 Front-of-house equipment solutions Innovation 40 Tapping into beverage machine growth Trends 46 Functionality drives buffet and display market “This change represents significant opportunity” Hoshizaki’s Simon Frost on customer buying shifts Page 30 In this issue 30 40 03-04_CONTENTS_MAY_13880659.indd 429/04/2026 02:21Untitled-9 101/05/2026 16:236 / CATERINGINSIGHT.COM / JUNE 2025 Foreword ITP Media (UK) Ltd 140 Old Street, London, EC1V 9BJ Tel: +44 (0)20 3176 4228 Editorial Editorial Director Andrew Seymour andrew.seymour@itp.com Tel: +44 (0)20 3176 4234 Editor Sasha Wood sasha.wood@itp.com Tel: +44 (0)20 3176 0000 Commercial Publisher Mark Harris mark.harris @itp.com Tel: +44 (0)20 3176 4226 Account manager Stephen Watson stephen.watson@itp.com Tel: +44 (0)203176 4250 Design Senior Designer Ogo Ikeogu ogo.ikeogu@itp.com Production & Distribution Senior Production & Distribution Manager Balasubramanian P balasubramanian.p@itp.com ITP Media Group CEO Ali Akawi CFO Toby Jay Managing Director Martin Chambers Deputy Managing Director Holly Sands ITP Media UK Managing Director Lee Cashman Circulation & Subscription Tel: +44 (0)20 3176 4228 subscriptions@itp.com Web www.cateringinsight.com www.itp.com The publishers regret that they cannot accept liability for error or omissions in this publication, however caused. The opinions and views contained in this publication are not necessarily those of the publishers. Readers are advised to seek specialist advice before acting on information contained in this publication, which is provided for general use and may not be appropriate for the readers’ particular circumstances. The ownership of trademarks is acknowledged. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without the permission of the publishers in writing. An exception is hereby granted for extracts used for the purpose of fair review. In a sector increasingly driven by innovation, aesthetics and the promise of smarter, connected kitchens, it’s easy to overlook one of the most important qualities in catering equipment: longevity. Yet for many operators, durability still remains a benchmark they hold in the highest regard. The reality is simple – commercial kitchens are unforgiving environments. Equipment is pushed hard, often running for long hours under pressure. In that context, “built to last” isn’t a marketing line; it’s a commercial necessity. Longevity reduces downtime, protects margins and, increasingly, supports sustainability goals by reducing waste and replacement cycles. But identifying truly long-lasting equipment isn’t always straightforward. Proven track records matter, but so do the fundamentals: ease of maintenance, access to spare parts and the ability to service equipment quickly and eff ectively. Without that infrastructure, even the best-designed product can become a liability. There’s also the uncomfortable truth that durability often comes at a price. Higher upfront costs can be diffi cult to justify, particularly when budgets are tight. Yet large parts of the industry are steadily shifting towards a total cost of ownership mindset. A more expensive piece of equipment that lasts longer, performs more effi ciently and reduces energy consumption will, over time, deliver far greater value than a cheaper alternative that needs frequent replacement. Ultimately, though, the conversation around longevity is about more than equipment – it’s about resilience. Operators rely on their kitchens to perform day in, day out, without disruption. When equipment fails, the consequences are immediate and costly. When it endures, it becomes part of the fabric of the business. In an industry that often chases the next big thing, there is something reassuringly powerful about equipment that simply works – year after year, service after service. Built to last is not just a feature; it’s a standard the sector shouldn’t have any reservations about continuing to demand. From the editor Built to last 6 / CATERINGINSIGHT.COM / MAY 2026 Sasha Wood Editor Published by and copyright 2026 ITP Media (UK) Ltd, incorporated and registered in the United Kingdom under company number 10982417. 06_CI_Foreword_MAY_13880662.indd 601/05/2026 18:52Untitled-9 101/05/2026 17:30Date: Thursday 26th November Venue: The Tower Hotel, St Katherine’s Way, London E1W 1LD CI awards.indd 201/05/2026 17:31The Catering Insight Awards will return to London in 2026. As the only awards programme dedicated to recognising and awarding business achievements within the UK’s commercial catering equipment distribution and supply chain, the Catering Insight Awards sees phenomenal support from companies across the breadth of the industry, and brings together hundreds of equipment professionals to celebrate their community. Sponsors CI awards.indd 301/05/2026 17:31Next >